Brown Butter Pistachio Cookies Recipe

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There's a bit of orange in these Brown Butter Pistachio Cookies that make them a hit!  


– 1 cup (226g) unsalted butter – 2 cups (240g) all-purpose flour – 1 & 1/2 teaspoons baking soda – 1 teaspoon salt – 1/2 to 1 teaspoon orange zest (from 1 medium orange) – 1 cup (200g) granulated sugar – 1/2 cup (100g) firmly packed light brown sugar – 1 large egg – 1 teaspoon vanilla extract – 1/4 teaspoon orange extract – 1 cup (100g) chopped pistachio

Put butter in a medium pot. Stir often over medium heat. Cook until brown flecks emerge beneath the foam after the butter melts and foams.   

Step 1 


Butter smells nutty. Remove from heat and place in glass bowl. Let cool for 10 minutes until warm but not hot.  

Step 2

Mix flour, baking soda, salt, and orange zest. Set aside. Mix butter, sugar, and brown sugar using a medium-speed electric mixer. Mix in the egg, vanilla, and orange extracts.  

Step 3

Lower mixer speed. Gradually add the flour mixture and mix until incorporated or a few flour streaks remain.  

Step 4

Mix in pistachios. Cover and refrigerate dough for 30 minutes. Preheat oven to 350°F. Cover baking sheets with parchment or silicone.  

Step 5

Roll tablespoons of dough into balls (squeeze it a few times if it's not sticking) and place on prepared sheets, leaving 2 inches between cookies.  

Step 6

Place each pan in the oven for 12–15 minutes until the sides are brown and the centers are firm.  

Step 7

Let the cookies cool on the pans for 5–10 minutes. Transfer the cookies to a wire rack to finish cooling.  

Step 8

Also See

Also See

Soft Christmas Sprinkle Sugar Cookies Recipe